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Step 1: Melt 1 TBSP butter in a small pot over medium-high heat. Step 2: Add ginger, garlic, and scallion whites; cook until softened, about 1-2 minutes. Step 3: Add half the stock concentrate and ¾ cup water; bring to a boil. Step 4: Stir in rice, cover, and reduce heat to a gentle simmer. Step 5: Cook until rice is tender, about 15-18 minutes.
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